Toad in the Hole
Toad in the hole is a baked Yorkshire pudding or thick pastry round, with sausages or pieces of meat in it. This recipe is for a sausage toad. A further variation is made using fine chopped potatoes in a pudding-basin with a lump of meat in the centre, and then boiling or steaming.
Total Time
60 minutes
Servings
4
250 g sausage links
1 recipe Yorkshire pudding batter, uncooked
1 tbsp oil
Preheat the oven to 200°C.
Bake the sausages with the oil in a roasting pan for 10 minutes. This cooks the sausages and allows the pan to heat up.
10 minutes
Add batter to the hot pan. The oil should sizzle as the cold batter is added to the pan.
Bake in the oven for about 40–45 minutes. The oven door must not be opened while the batter is baking; once the crust has risen and browned, you can open the oven. The outside should be crispy and the inside should be firm.
40–45 minutes
Remove and serve hot.
- •Toad in the hole is commonly served with mashed potato, vegetables and gravy, or brown sauce.
- •Some people will add a splash of cold water to the batter before putting in the oven.
- •Putting the pan on the (turned-on) stove/hob can help keep the oil hot while adding the batter. However, this can lead to hot oil splatter, so caution is advised; as long as the dish is quickly returned to the hot oven, the stovetop isn't necessary to achieve a good rise.
- •Ideally use a metal pan.
- •Make the Yorkshire pudding batter ahead of time and store in the fridge to allow the flour to properly hydrate.